Na/me Inspired Cornbread Recipe

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NA/ME Inspired Cornbread

Beth Renzetti

By
@elmotoo

Created for Cornbread is King challenge in the Culinary Quest 2014. Really, what did you think I would make?? ;) I looked at many different cornbread recipes, mixed & matched what I wanted for basic ingredients then put my North African/Middle Eastern spin on it. It worked BRILLIANTLY. I've never been so pleased with the results of a concocted recipe. Enjoy!
xo Bethie


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
cornmeal
1/2 c
all purpose flour
1 Tbsp
sugar
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
2 tsp
dried, ground aleppo pepper
2
large eggs, beaten
1 1/2 c
buttermilk
1 c
regular (not fat free) sour cream
1/3 c
minced & rinsed preserved lemon

HONEY BUTTER

1 stick
salted butter, softened
1/2 c
honey

Directions Step-By-Step

1
Preheat oven to 375F. Place 10" cast iron skillet in oven to preheat as well.
2
Combine dry ingredients in a large bowl. Stir well with a whisk.
3
Combine wet ingredients in a smaller bowl. Stir *very* well with the same whisk. You want the eggs to be beaten well & the lemon to be well distributed.
4
Bring pan out of oven. Spray heavily with oil.
5
Quickly combine wet & dry ingredients. Fold & mix gently but thoroughly. Don't over mix.
6
Pour into skillet, smooth top & bake for 30 -35 minutes until lightly browned on top & edges pull away from skillet just a weeee bit.
7
While it's baking, combine the softened butter with the honey thoroughly & refrigerate.
8
When cornbread is done, allow it to cool for a few minutes before slathering with the honey butter.

ENJOY!

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Hashtag: #non traditional